Chicken Chilli Garlic Fried Rice | Better Than Takeout Fried Rice Recipe
Author: 
Recipe type: Main
Cuisine: Indo-Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 Servings
 
Ingredients
  • Cooked rice - 4 cups, a day-old and refrigerated
  • Chicken - 200 gms, boneless and skinless
  • Garlic - 2 large heads
  • Fresh chilli - 4, green or red
  • Red chilli/pepper flakes - 1 tsp
  • Spring onion - 4 stalks
  • Flavorless oil - 4 tbsp
  • Light soy sauce - 2 tbsp
  • Salt & pepper to taste
Instructions
  1. Let’s prepare the veggies before we start stir frying! Separate the white and green of each spring onion stalk.
  2. Finely chop the white parts and set aside. Chop the greens into small pieces and set aside for later use.
  3. Finely chop the fresh chillies. Peel all the garlic cloves and finely chop them; you may use a mechanical chopper or use a heavy knife in fast motion.
  4. Finally, chop the cleaned & drained boneless chicken cubes into small bite-sized pieces of about 1-cm. Now we will start stir frying.
  5. Heat a large wok and make it smoking hot. Then reduce the flame to minimum, add 2 tablespoons of oil and let it warm up.
  6. Once the oil is warm enough, add the chicken pieces and sauté them on medium flame until they are opaque and cooked through.
  7. Sprinkle salt over the chicken and stir fry for 5 minutes until lightly browned. Then take them out and set aside.
  8. Now add the remaining oil to the wok and let it warm up. Then add all the chopped garlic and flash fry them for 1 minute.
  9. Garlic turns brown very quickly; so do not move while sautéing them. Using a slotted spoon, take half of the garlic out leaving the rest behind in the wok along with the oil.
  10. Reserve the crispy fried garlic aside for later use. Next add the spring onion whites and chopped fresh chillies to the wok. Stir fry them for a couple of minutes.
  11. It’s time to add the rice. Spread the rice over the wok in a uniform layer pressing it against the wok using a spatula and leave it undisturbed for 2 minutes.
  12. If you feel the wok is too dry, you may drizzle a teaspoon of oil over the rice.
  13. After a few minutes, the rice would start turning crispy and firm up. Drizzle the soy sauce, sprinkle salt and pepper and using the spatula start mixing the rice with garlic and chillies.
  14. The rice would become firm and fluffy upon stir frying. Taste and adjust seasoning if needed.
  15. Add the fried chicken chunks & spring onion greens, reserving a tablespoon to garnish, to the rice and give a good mix.
  16. Switch off the flame, sprinkle the reserved crispy fried garlic and red chilli flakes over the rice and give a final mix.
  17. Your chicken chilli garlic fried rice is ready! Serve into individual bowls and garnish with spring onion greens for that restaurant style look and enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/06/chicken-chilli-garlic-fried-rice/